The Scoop
Loretta Lynn Dumplings combine nostalgic warmth with heart-healing comfort.
On the evening of my first real heartbreak, I found myself alone in my apartment, feeling emotionally drained. I needed comfort, and while ice cream might have sufficed, I decided to call upon an old family recipe—Loretta Lynn Dumplings. Growing up, my grandmother swore by the rotisserie chicken she bought from the tiny local market, and I always keep one on hand for moments like these. Pulling the chicken apart was a cathartic experience, as if each shred was a way of piecing together my frayed heart.
My grandmother taught me to judge the dough by feel, a lesson that helped distract me that night. Adding milk gradually, I worked the mixture until it reached the right texture, the perfect balance between firm and pliable. Once the broth began to bubble away with the bouillon's subtle depth, I set about rolling and cutting the dough—a step that demands a gentle hand. There's an artistry to dropping the squares into the hot broth, ensuring they remain together. It was a meditative process, and as the aroma filled the kitchen, I felt a sense of calm return.
Breaking into the tender dumplings reminded me of childhood dinners gathered around my grandmother's table, her warm laugh echoing as she put a generous ladle of these fluffy squares onto my plate. That evening, the dumplings did more than just warm my belly. They reminded me that love and comfort can be found in the simplest of traditions, even when stitched together with flour and broth.
Ingredients
- 1 rotisserie chicken, cooked and shredded
- 2 cups chicken broth
- 2 teaspoons chicken bouillon granules, optional
- 2 1/2 cups flour
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon salt
- milk, as needed
Directions
- Combine the chicken, the broth, and the bouillon granules in a medium saucepan and bring the mixture to a boil.
- Combine the flour, the eggs, the baking powder, and the salt in a bowl.
- Add enough milk to the flour mixture to form a stiff dough.
- Roll the dough out so that it's a little thicker than a pie crust.
- Cut the dough into squares, then drop them into the boiling broth.
- Cover the saucepan and cook until the dumplings are cooked through, about 10 minutes.
- Serve.
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